epicurious4.8
Pancit Sotanghon
This comforting one-pan Filipino dish tastes like it requires hours of simmer time—but actually comes together in less than 30 minutes.
👥 4 Servings⏱️ Prep & Cook: 25 min👤 Lord Maynard Llera📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. vegetable oil over medium-high in a large pot. Cook 1 medium onion, thinly sliced, and 1 medium carrot, cut into 2"-long matchsticks, stirring occasionally, until slightly softened, about ⏱️ 2 minutes. Add 2 celery stalks, thinly sliced, and 4 garlic cloves, thinly sliced; cook, stirring occasionally, until fragrant, about ⏱️ 2 minutes. Add 2 Tbsp. fish sauce, 2 Tbsp. Maggi seasoning sauce, 2 Tbsp. soy sauce, 2 tsp. sugar, ¼ tsp. freshly ground pepper, and 4 cups water. Bring to a boil; cook until reduced by about two thirds, 8–⏱️ 12 minutes.
. vegetable oil2 Tbspmedium onion, thinly sliced1medium carrot, cut into 2"-long matchsticks1celery stalks, thinly sliced2. fish sauce2 Tbsp. Maggi seasoning sauce2 Tbsp. soy sauce2 Tbsp. sugar2 tsp
2
Add 3–4 oz. rice vermicelli noodles and cook, tossing often, until cooked through, 2–⏱️ 3 minutes. Remove from heat; stir in 1 cooked boneless chicken breast, shredded, 1½ cups snow peas, strings removed, and 1 cup thinly sliced cabbage (any kind). Divide among bowls to serve.
–4 oz. rice vermicelli noodles3cooked boneless chicken breast, shredded1½ cups snow peas, strings removed1thinly sliced cabbage (any kind)1 cup
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